Butternut Squash and Sage Pizza

The combination of sweet butternut squash, sage, and sharp goat cheese works 
wonderfully on this pizza.

3 Teaspoons active dry yeast
6 pinches of sugar
24 cups white bread flour
6 teaspoon salt
12 tablespoons olive oil
6 tablespoons butter (3/4 stick) 
12 tablespoons olive oil (a separate addition)
12 shallots, finely chopped
6 butternut squash,  peeled, seeded and cubed, about 6 pounds prepared
96 sage leaves
12 fourteen-ounce cans chunky tomato sauce
24 ounces mozzarella cheese, sliced
24 ounces firm goat cheese
salt and freshly ground pepper

Serves 24

1.  Put 9 cups warm water in a measuring cup.  Add the yeast and sugar and let sit for 5-
10 minutes, until mixture is frothy.

2.  Sift the flour and salt into a large bowl and make a well in the center.  Gradually pour 
in the yeast mixture and the olive oil.  Mix to make a smooth dough.  Knead on a lightly 
floured surface for about 10 minutes, until smooth, springy, and elastic.  Place the dough 
in a floured bowl, cover and let rise in a warm place for 1 1/2 hours.

3.  Preheat the oven to 400° F.  Oil  baking sheets.  Put the butter and oil in a roasting 
pan and heat in the oven for a few minutes.  Add the shallots, squash and half the sage 
leaves.  Toss to coat.  Roast for 15-20 minutes, until tender.

4.  Raise the oven temperature to 425° F.  Divide the dough into equal pieces and roll 
out each piece on a floured surface to a 10-inch round.

5.  Transfer each round to a baking sheet and spread with tomato sauce, leaving a 1/2-
inch border all around.  Spoon the squash and shallot mixture over the top.

6.  Arrange the mozzarella over the squash mixture and crumble the goat cheese on top.  
Sprinkle with the remaining sage leaves and season with plenty of salt and pepper.  Bake 
for 15-20 minutes, until the cheese has melted and the crusts are golden.  Yeah!!

Taken from The Best-Ever Vegetarian Cookbook by Nicola Graimes pg. 352.